One of Niagara's best kept secrets!
Address and contact: Meister's Sweets 255 Derby Road Crystal Beach ON L0S 1B0, Canada Phone: 905-894-8937 Fax: 905-894-8937 | Opening Hours: Saturday and Sunday: 2:00 p.m. to 6:00 p.m. For groups (when closed) on request by advanced booking Take out orders (when closed): please call or send e-mail |
 |
 |
 |
 |
 |
 |
 |
 |  |
Lothar Meister makes Springerle
Springerle cookies are very popular in the southern part of Germany, in Austria, Switzerland, parts of Hungary, in the Alsace Region of France and by many people in the United States.
The Meister's came from the northern part of Germany where these kind cookies are not well known. However when asked to make some, he was immediately willing to try it.
In order to make these unique and delicious cookies which have a very long history special molds are required which are pressed into the dough to make imprints.
He used the recipe from Ken Hamilton - the "Springerle Baker" who lives in South Carolina and collects antique molds and sells wonderful crafted cookies on-line. Lothar will not do this.
Many thanks -Ken!
Some typical Springerle molds, newly carved by Dukasi in Thuringia, Germany
Ken Hamilton's Springerle Cookie Recipe
1/2 teaspoon baker's ammonia (Hartshorn) 2 tablespoons water 6 large eggs, room temperature 6 cups sifted powdered sugar 1/2 cup softened unsalted butter (a little more or less is okay) 1/2 teaspoon salt 1/2 teaspoon flavor of your choice (more if desired) 8 cups sifted cake flour more flour as needed Lothar used the traditional anise seed as flavor. Anise powder may be preferable in order to show the imprints clearer, but he used what he had in stock and this was only a trial. He also added some gingerbread spices. The hartshorn was dissolved in water and set aside. Eggs were beaten till thick and lemon-colored and the powdered sugar has been added slowly as well as the softened butter. Add the hartshorn and water, salt, preferred flavoring, and grated rind of lemon, lime or orange, if using. Let this mixture mix on medium speed for about 30 minutes or so. At times if I'm busy I let it beat for 40 minutes or more.  Mixing the dough  The cleaned molds   Use a pastry wheel, a pizza cutter or a knife to cut out the cookies.
For round cookie use a glass or a cookie cutter.  Lothar presents one cookie before putting it back for drying  Ready for baking |
 Lothar is adding the anise seed and the ginger bread spice to the sifted flour  Kneading the dough and adding some more flour  Rolling out the dough  You need some force to press the mold into the dough. By using these molds it was not necessary to dust them with flour - the dough did not stick.
Remove the mold without damaging the imprint.  Lift up the cookie carefully and place it on a baking sheet covered with parchment  The cookies must dry for about 24 hours. Otherwise the picture on the cookie will be distorted during the baking process  Lothar's first Springerle baked in Canada |
